Hot Honey Butter Lobster on Soft, Sweet Rolls
Hot Honey Butter Lobster on Soft, Sweet Rolls
Ingredients
For the Hot Honey Butter Lobster
- 8 lobster tails, approximately 4 ounces each
- 1 1/2 sticks unsalted butter
- 3 tablespoons minced garlic
- 1/2 teaspoon ground black pepper, or to taste
- 1 tablespoon all-purpose seasoning blend, such as Old Bay or a seafood seasoning with red pepper flakes
- 2 tablespoons hot honey chili oil
For Assembly and Garnish
- 12 King's Hawaiian Original Hawaiian Sweet Rolls
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the lobster tails: Using kitchen shears, carefully cut along the top of each lobster tail shell, from the base of the tail to the fanned end. Gently open the shell and extract the raw lobster meat. Repeat for all lobster tails.
⏱️ 10 min
- 2
Melt 1 stick of unsalted butter in a large cast iron pan over medium heat until completely melted and bubbling.
⏱️ 2 min
- 3
Add the prepared raw lobster tails directly into the pan. Immediately add the minced garlic over the lobster tails. Season with ground black pepper and 2 teaspoons of the all-purpose seasoning blend.
⏱️ 1 min
- 4
Cook the lobster tails in the butter, using tongs to turn them frequently to ensure even cooking and thorough coating in the butter and garlic. Continue cooking until the lobster meat turns opaque and slightly pink, about 4-6 minutes. Do not overcook.
⏱️ 6 min
- 5
Once cooked, remove the lobster tails from the pan and transfer them to a metal mixing bowl. Set aside.
⏱️ 1 min
- 6
Prepare the hot honey butter sauce: Into the same pan, which still contains residual butter and garlic, add the remaining 1/2 stick of unsalted butter, hot honey chili oil, and the remaining 1 teaspoon of all-purpose seasoning blend. Stir the sauce ingredients together in the pan until well combined and butter is melted.
⏱️ 2 min
- 7
Chop the lobster: On a cutting board, use a knife to roughly chop the cooked lobster tails into bite-sized pieces.
⏱️ 5 min
- 8
Add the chopped lobster pieces back into the pan with the hot honey butter sauce. Stir thoroughly with a spatula to ensure all the lobster pieces are fully coated in the sauce. Remove from heat and set aside.
⏱️ 2 min
- 9
Prepare the rolls: Separate the King's Hawaiian Original Hawaiian Sweet Rolls into smaller clusters (e.g., groups of 2 or 4). Using a knife, slice each roll horizontally about halfway through, creating a pocket for the filling.
⏱️ 5 min
- 10
Place the sliced rolls, cut-side down, onto a hot flat-top griddle or pan over medium heat. Toast the rolls until the cut sides are golden brown and slightly crispy, about 1-2 minutes.
⏱️ 2 min
- 11
Assemble the lobster rolls: Fill each toasted King's Hawaiian roll with a generous amount of the hot honey butter lobster mixture. Drizzle additional hot honey butter sauce from the pan over the filled rolls. Garnish with finely chopped fresh chives. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Butter Lobster on Soft, Sweet Rolls
For the Hot Honey Butter Lobster
- 8 lobster tails, approximately 4 ounces each
- 1 1/2 sticks unsalted butter
- 3 tablespoons minced garlic
- 1/2 teaspoon ground black pepper, or to taste
- 1 tablespoon all-purpose seasoning blend, such as Old Bay or a seafood seasoning with red pepper flakes
- 2 tablespoons hot honey chili oil
For Assembly and Garnish
- 12 King's Hawaiian Original Hawaiian Sweet Rolls
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the lobster tails: Using kitchen shears, carefully cut along the top of each lobster tail shell, from the base of the tail to the fanned end. Gently open the shell and extract the raw lobster meat. Repeat for all lobster tails.
⏱️ 10 min - 2
Melt 1 stick of unsalted butter in a large cast iron pan over medium heat until completely melted and bubbling.
⏱️ 2 min - 3
Add the prepared raw lobster tails directly into the pan. Immediately add the minced garlic over the lobster tails. Season with ground black pepper and 2 teaspoons of the all-purpose seasoning blend.
⏱️ 1 min - 4
Cook the lobster tails in the butter, using tongs to turn them frequently to ensure even cooking and thorough coating in the butter and garlic. Continue cooking until the lobster meat turns opaque and slightly pink, about 4-6 minutes. Do not overcook.
⏱️ 6 min - 5
Once cooked, remove the lobster tails from the pan and transfer them to a metal mixing bowl. Set aside.
⏱️ 1 min - 6
Prepare the hot honey butter sauce: Into the same pan, which still contains residual butter and garlic, add the remaining 1/2 stick of unsalted butter, hot honey chili oil, and the remaining 1 teaspoon of all-purpose seasoning blend. Stir the sauce ingredients together in the pan until well combined and butter is melted.
⏱️ 2 min - 7
Chop the lobster: On a cutting board, use a knife to roughly chop the cooked lobster tails into bite-sized pieces.
⏱️ 5 min - 8
Add the chopped lobster pieces back into the pan with the hot honey butter sauce. Stir thoroughly with a spatula to ensure all the lobster pieces are fully coated in the sauce. Remove from heat and set aside.
⏱️ 2 min - 9
Prepare the rolls: Separate the King's Hawaiian Original Hawaiian Sweet Rolls into smaller clusters (e.g., groups of 2 or 4). Using a knife, slice each roll horizontally about halfway through, creating a pocket for the filling.
⏱️ 5 min - 10
Place the sliced rolls, cut-side down, onto a hot flat-top griddle or pan over medium heat. Toast the rolls until the cut sides are golden brown and slightly crispy, about 1-2 minutes.
⏱️ 2 min - 11
Assemble the lobster rolls: Fill each toasted King's Hawaiian roll with a generous amount of the hot honey butter lobster mixture. Drizzle additional hot honey butter sauce from the pan over the filled rolls. Garnish with finely chopped fresh chives. Serve immediately.
⏱️ 4 min